tag:blogger.com,1999:blog-68927462833229952282024-03-21T00:17:17.672-07:00Easy CookReshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-6892746283322995228.post-36089095490273537382015-01-21T20:08:00.000-08:002015-01-21T20:08:12.986-08:00Kerala Egg PuffsHi there!!!!!!<br />
Its been ages that I hopped in here. Anyway lets start with a Happy 2015..:)...Now to say, there are a lot of excuses but lets just leave it behind..<br />
Again its that part of the year where in the clouds in Beaverton decide to fight and finally cry throughout the day, making the earth completely wet and the air completely cold. I do miss those lovely snows back in Grand Rapids, but yeah you got to enjoy what you have...right??? And what is the best way to enjoy a rainy day to us Indians...yup something warm and spicy..doesn't matter if its fried, baked or steamed.. So here is one such baked recipe that is best for those evenings or for that matter any evenings...:)<br />
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Puff Pastry sheets-1 no(cut to 6 pieces)<br />
Hard boiled eggs-3 nos(cut to halves)<br />
Onion-1 medium(sliced thin)<br />
Green Peas-2 to 3 tbsp(frozen)<br />
Curry leaves-3 to 4(torn to small pieces)<br />
Ginger-1/2 tsp(finely chopped)<br />
Garlic-1/2 tsp(finely chopped)<br />
Chili powder-3/4 to 1 tsp<br />
Turmeric powder-1/4 tsp<br />
Garam Masala-1/2 tsp<br />
Black Pepper Powder-1/2 tsp<br />
Tomato Ketchup-1/2 to 1 tsp<br />
Salt to taste<br />
Oil-1 to 2 tsp<br />
Milk/Egg for egg wash<br />
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Method of preparation:<br />
1. Take the puff pastry sheet and let them thaw at room temperature for 40 minutes.<br />
2. Heat oil in a pan, add onion, garlic, ginger and curry leaves. Cook till onion turns golden brown.<br />
3. Add the green peas and cook till it is soft.<br />
4. Add chili powder,turmeric,garam masala, black pepper powder and salt. Cook for about 2 minutes.Add the ketchup and mix well.Turn off the heat. Let the mixture cool.<br />
5. Preheat the oven at 400F. Prepare the baking sheet by setting up parchment paper on it.<br />
6. Cut the puff pastry sheet to six equal pieces. Place about 1 tbsp of the mixture on one end of it. Place half of the egg and then wrap with the other side of the pastry sheet.<br />
7. Press the edges of the pastry sheet lightly but firmly with a fork.<br />
8. Place it on the baking sheet and continue it for the remaining pieces. Then just brush milk/egg wash on top of the pastry sheets.<br />
9. Bake in the oven for 25 minutes. Once golden brown take them out and serve once warm.<br />
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Notes:<br />
1. Thaw the pastry sheet before using.<br />
2. Add the chili powder according to your tolerance level. If you want more color without much spiciness use kashmiri chili powder instead.<br />
3. Instead of green peas you can add carrot .<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com9tag:blogger.com,1999:blog-6892746283322995228.post-27057319633804182142014-06-13T00:35:00.000-07:002014-06-13T00:35:13.281-07:00Double Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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Life becomes so busy sometimes that you tend to run and in that race you usually forget/ignore stuffs that is important to you. "It can still wait" goes on until finally you totally forget about it and it remains in a corner unnoticed. Same is the case here...Its been real long time. Now there are a lot of things that I can say to support the absence but its best to move on...<br />
This was a chocolate cake done a little while back. A perefct chocolate lovers cake...Loaded with chocolate. The recipe is from <a href="http://www.foodandwine.com/recipes/double-chocolate-bundt-cake-with-ganache-glaze">here</a>. Delicious cake with lovely texture.<br />
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Bittersweet chocolate- 2ounce(chopped)<br />
Vegetable oil-3/4 cup<br />
Sugar-1 cup<br />
Egg-1 large<br />
All purpose flour-2 cups<br />
Dutch-process Cocoa powder-1/2 cup<br />
Baking Soda-1 tbsp<br />
Salt-3/4 tsp<br />
Coffee-1 cup<br />
Buttermilk-1 cup<br />
Semi Sweet Chocolate chips-1/2 cup<br />
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Method Of Preparation:<br />
1. Preheat oven to 350F. Grease and dust a 8" pan and 4 cupcake liners or 9" pan or 12-cup bundt pan for baking.<br />
2. Melt the chocoate in a pan/bowl on low heat/microwave. Transfer it to a large bowl and let it cool slightly. Then add the sugar and oil into it and whisk until smooth. Add egg and whisk again.<br />
3.In another bowl mix all the dry ingredients and set aside.<br />
4. Now add half the dry ingredients, 1/2 cup of coffee and 1/2 cup of buttermilk to the chocolate mixture and mix until smooth. Add the remaining dry ingredients, liquids and mix smooth.<br />
5. Add the chocolate chips and fold it lightly to the batter.<br />
6. Pour the batter into the pan and bake for 40-45 minutes or until toothpick comes out with just a few crumbs attached. Cool the cake in pan for 10 mins and then transfer it to cooling rack to cool completely.<br />
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For Icing:<br />
Semi sweet chocolate-2 ounce<br />
Unsalted Butter-5 tbsp(soft)<br />
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Method Of Preparation:<br />
1. Melt the chocolate to smooth in a microwave safe bowl. See that you dont burn up the chocolate. You can do it using the double boiler method.<br />
2. Add butter 1 tbsp at a time to the melted chocolate and mix well.<br />
3. In a large bowl take some chilled water.Place the chocolate butter bowl on top of chilled water and beat till it reaches the spreadable consistency.<br />
4. Pour the chocolate mixture on top of cooled cake and spread it with the help of spatula.<br />
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Notes:<br />
1. Use good quality cocoa powder and chocolate.<br />
2. The coffee was warm when i used it.<br />
3. Chocolate chips can be omitted.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com18tag:blogger.com,1999:blog-6892746283322995228.post-2138094573159114282014-03-19T10:06:00.000-07:002014-03-19T10:06:51.785-07:00Baked ChickpeasSnack is an unavoidable stuff in our house. Be it with tea or while watching late night movies we tend to munch on something which goes on as a repeated relay of actions form bowl/pack to mouth. Now I dont claim that we always snack on healthy stuffs..but once in a while I like to snack on them and these here make a perfect crispy, crunchy snack which is kindof healthy too..You will be surprised at how quickly the bowl gets empty...:)<br />
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Chickpeas-1 cup<br />
Olive oil-2 to 3 tbsp<br />
Salt to taste<br />
Cumin-1/4 tsp<br />
Chilli powder-1/4 tsp(add more if you want it spicy)<br />
Turmeric- 1/4 tsp<br />
Lemon juice-1 tbsp<br />
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Method of Preparation:<br />
1. Wash the chickpea and pressure cook it till its soft but not mushy. I pressure cooked it for 6 times on medium high heat. There was no pre soaking.<br />
2. Drain the water and spread the chickpeas on tissue to dry. you can pat dry too.<br />
3. Preheat oven at 400F.<br />
4. In a bowl mix all other ingredients with the chickpeas and spread it on a baking sheet.<br />
5. Bake them for about 30 to 40 minutes until light brown and crispy. See that they dont burn. Do shake the baking pan inbetween for even baking.<br />
6. Serve hot or at room temperature.Stores well in an airtight container.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com12tag:blogger.com,1999:blog-6892746283322995228.post-85716190581285170392014-03-09T22:26:00.000-07:002014-03-09T22:26:46.751-07:00Molten Lava CakeThis was our valentines day treat...I know the day is gone long back and I had been planning for this post since then...and finally its here..A delicious molten lava cake. My search for something that was not too much of work, perfect for two and done in few minutes ended <a href="http://evabakes.blogspot.com/2013/02/chocolate-molten-lava-cakes-for-2.html?m=1">here</a>.<br />
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Semi-sweet chocolate chip-1/4cup<br />
Butter-2 tbsp<br />
Powdered Sugar-1/2 cup<br />
Egg-1<br />
All purpose Flour-3 tbsp<br />
Vanilla Extract-1 tsp<br />
Raspberries, Ice cream,Powdered Sugar to indulge.<br />
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Method of Preparation:<br />
1. Preheat oven to 400F<br />
2. Grease 2 ramekins with non stick spray/butter. Place the ramekins on baking sheet and set aside.<br />
3. In a medium microwave safe bowl melt chocolate chips and butter for about 1 and 1/2 minutes until smooth.Stir every 30 seconds to avoid burning.<br />
4. Add the powdered sugar and mix until smooth.Then add egg and whisk until smooth.<br />
5. Stir in flour and vanilla extract and mix until no lumps remain.<br />
6. Distribute the batter equally into two ramekins and bake them for 12 minutes.<br />
7. Remove from oven and let them rest in bowl for 1 more minute.<br />
8. Then invert into a plate and dust with powdered sugar and serve with a dollop of ice cream.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com12tag:blogger.com,1999:blog-6892746283322995228.post-47433505044601841272014-02-28T17:53:00.001-08:002014-02-28T17:54:09.294-08:00Tomato Curry/Takkali curryA simpe tomato curry with coconut perfect to go with flat breads and rice.<br />
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Tomato-2 nos(sliced long)<br />
Onion-1 medium(sliced long and thin)<br />
Green chilli-1 no(sliced to round)<br />
Turmeric-1/4 tsp<br />
Red chili powder-1/2 tsp<br />
Coriander powder-1/2 tsp<br />
Grated coconut-1/8 cup+ 1 tbsp<br />
Salt to taste<br />
Coconut Oil-2 tsp<br />
Mustard-1 tsp<br />
Curry leaves<br />
Coriander leaves-1 tsp(chopped)<br />
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Method of preparation:<br />
1. Heat oil in a pan. Sputter mustards and then add curry leaves.<br />
2. Then add the chopped onion along with green chilies and fry them till it is golden brown and transparent.<br />
3. Add tomatoes and mix well. cook for 2 minutes and then add the powders along with salt.<br />
4. Mix well and cook it till tomatoes are soft.<br />
5. Grind the coconut along with little water to a smooth paste.<br />
6. Mix the coconut paste to the tomato mixture along with water to make a curry.<br />
7. Heat the curry till the coconut mixture boils. Check for salt and add accordingly. Turn off the heat and then add the coriander leaves and mix well.<br />
8. Serve with rice or with flat breads.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com9tag:blogger.com,1999:blog-6892746283322995228.post-75928714662437614582014-02-22T00:29:00.000-08:002014-02-22T00:29:15.743-08:00Chocolate Raspberry Sandwich Cookies<div class="separator" style="clear: both; text-align: left;">
Sometimes you just want to kill the evening when you have a super excited son and a completely drained mommy. Those are the times when I want him to sit with something instead of frog hopping or running. I offered him a lot of options like reading, painting and all he did was suggest me frog hopping and running...offcourse with a smile that I cant say No to..Then I finally decided to tell him I will give cookies if you go and play..oh come on you guys do that too...right... So after 5 minutes of playing he came running for the cookies. Now to fight with a 3 year old over cookies is something you rarely want to do...because they always win it...No matter what.:(..So finally there I was searching for a simple recipe with less work.</div>
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That when I found <a href="http://deliciousshots.blogspot.com/2014/02/nutella-chocolate-sandwich-cookies.html">this</a> recipe and thought of keeping my son busy with it. So we started with the work. Mixing and rolling was done by me and half of the cutting as my son got quite bored after doing one set. He was much interested playing with all purpose flour as a powder.So at the end I had a completely white faced son..:), quite bit of white floor and these delicious cookies.</div>
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<span style="color: #660000;">Raspberry Jam:</span><br />
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Raspberry-1 cup<br />
Sugar-1 cup<br />
Lemon juice-1/2 tsp<br />
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Method of preparation:<br />
1. Wash the raspberries and pat them dry.<br />
2. Add the sugar to raspberries and crush them little and set aside for 15 minutes.<br />
3. Heat a pan and add this mixture to it. Mash the raspberries little more and cook the mixture till it boils and then add the lemon juice and mix till it becomes thick. It wont take much time.<br />
4. Turn off the heat when its done and transfer it to a clean bottle.<br />
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<span style="color: #660000;">Chocolate Cookies:</span></div>
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All Pourpose Flour -3/4 cup</div>
Cocoa Powder-1/2 cup<br />
Butter-6 tbsp(at room temp)<br />
Salt a pinch<br />
Brown Sugar-3/4 cup+ 1 tbsp<br />
Egg-1 large<br />
Vanilla-1 tsp<br />
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Method of Preparation:<br />
1. In a bowl mix the flour, cocoa powder and salt. Set aside.<br />
2. Beat the butter and sugar until light and fluffy.Beat in the egg and vanilla on low speed.<br />
3. Add in the dry ingredients and mix well. Roll the dough into two balls and set aside in the refrigerator to chill for about 1 hour.<br />
4. Preheat the oven to 350F. Take a ball of dough and place it between two parcment papers. Now slightly press the dough and using a rolling pin roll it to 1/4 inch thick.<br />
5. Using a cookie cutter cut out shapes. Do dip the cutter in flour to prevent sticking of the dough to cutter.<br />
6. Place the cut out cookies on baking sheet and bake for 10 to 12 mins. Let cool on a wire rack.<br />
7. Once cooled transfer them to an airtight container. Five minutes before serving sandwich the jam between two cookies.<br />
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Notes:<br />
1. When the dough becomes soft and difficult to handle keep it back in the refrigerator.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com8tag:blogger.com,1999:blog-6892746283322995228.post-54481219656246820862014-02-16T21:38:00.000-08:002014-02-16T21:38:48.439-08:00Rava Kesari There was a time when we wanted to indulge in something sweet and dint have anything in hand. It was at that movement I realised about this sweet and rich dish. There was no second thought and I just whipped it up and we enjoyed it to the last spoon.<br />
Rava kesari is a sweet made of rava, milk,sugar and ghee. Its very delicious and quite easy to prepare.<br />
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Rava- 1/2 cup<br />
Milk-1 nd 1/2 cup<br />
Sugar- 1 cup<br />
Ghee-3 tbsp<br />
Cardamom powder-a pinch<br />
Cashews-2 tbsp<br />
Raisins-2 tbsp<br />
Orange food color-a pinch(optional)<br />
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Method of preparation:<br />
1. Heat a pan on low and add about 1 and 1/2 tbsp of ghee into it.Add the cashews and raisins and fry them till golden brown. Drain and set aside.<br />
2. Now add the rava into it and roast it till it gives a nice aroma and has light golden color to it.<br />
3. Heat the milk in another pan and once it gets boiled pour it into the rava and give a nice mix. Let the rava get cooked in the milk.<br />
4. Once the rava is cooked add the sugar into it and mix well. This will end up into a runny mixture. Continue cooking and mixing and slowly the mixture starts to thicken.<br />
5. Add the food color(if using) and give a good stir so that it mixes up well.<br />
6. Then add the remaining ghee little at a time and mix to form almost a lump. The mixture shouldn't stick to bottom.<br />
7. Now add the cardamom powder along with fried cashews and raisins and mix. Turn off the heat and serve warm.<br />
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Notes:<br />
1. Cook on low flame to reduce the risk of burning milk or kesari.<br />
2. Add sugar only after the rava is cooked completely.<br />
3. You can add any nuts in there, though traditionally its just cashews and raisins.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com12tag:blogger.com,1999:blog-6892746283322995228.post-87311442091098403312014-02-11T23:52:00.000-08:002014-02-11T23:52:03.997-08:00Egg Cooked With Kasuri MethiSimple spicy and quick side for rice.<br />
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Eggs-4 no(hard boiled)<br />
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Onion-1 medium(thinly sliced)</div>
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Green chili-1 no(slit)</div>
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Capsicum-1/4 piece(cut to cubes)</div>
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Tomato-1 no(thinly sliced)</div>
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Ginger garlic paste-1 tsp</div>
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Red chili powder-1/2 tsp</div>
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Biryani Masala-1 tsp</div>
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Salt to taste</div>
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kasuri methi-2 tsp</div>
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Oil-1 tbsp</div>
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Method of Preparation:</div>
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1.Heat oil add garlic paste and fry onions.When they turn soft and light brown add tomatoes and cook till mushy.</div>
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2. Then add the spice powders and mix. Cook the capsicum in this mixture till its soft and has crunch.</div>
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3. Add the kasuri methi and then half cut egg into it and mix well and softly.</div>
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4. Cook for 3 to 4 minutes and serve as side with rice.</div>
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Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com11tag:blogger.com,1999:blog-6892746283322995228.post-32098712549480419232014-02-02T22:00:00.000-08:002014-02-02T22:00:20.831-08:00IdliIdlis with sambar and chutney is a traditional breakfast that you will find in south Indian houses. They are made by steaming a batter of fermented rice and urad dal.<br />
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Idli rice-1 cup<br />
Whole Urud dal -1/2 cup(without skin)<br />
Fenugreek Seeds-1/2 tsp<br />
Water as required<br />
Salt as required<br />
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Method of Preparation:<br />
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1. Wash the rice and urud.<br />
2. Soak the rice with fenugreek and urud in different vessels with sufficient water over night or for min 4 hours.<br />
3. Grind the urud first with the little soaked water to smooth paste.Add more water if needed. The end product should be a thick. So add water only if really needed. Transfer it to a big vessel.<br />
4. Drain the water from the rice. Grind the rice and fenugreek using the water from the soaked urad dal. You can use plain water too.<br />
5. Grind it to smooth but slightly coarse paste with minimal water.<br />
6. Mix this with the urad paste. Add salt and mix it with clean hands for some time. The batter should be medium thick.<br />
7. Set it on a warm place to ferment overnight. When the batter is fermented it will rise by the next day morning.<br />
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To make idlis:<br />
1. Mix the batter nicely with the ladle. If batter is too thick add little water. Check for salt.<br />
2. Pour water into the steamer and keep it to steam. Oil the idli tray.I prefer using coconut oil. Pour about 3/4 full of batter into the tray and keep it on heat and steam it for 10 minutes on medium heat.<br />
3. By this time the idlis will be done.To check them insert a stick/back of spoon and if it comes out clean, remove the tray from heat. Using a spoon remove the idlis from the idli tray. Pour more batter into the vessel and steam if making more idlis.Serve with chutney powder/chuney or sambar.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com10tag:blogger.com,1999:blog-6892746283322995228.post-9408596389395635902014-01-10T22:02:00.000-08:002014-01-10T22:02:00.142-08:00Chapathi Rolls With Potato MasalaDeliciously prepared spicy potato masala stuffed in soft warm chapathis perfect for weekend dinner.<br />
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<span style="color: #990000;">For Potato masala:</span><br />
Potatoes-3 nos<br />
Onion-1 medium(Chopped finely)<br />
Tomatoes-2 nos(Chopped lengthwise)<br />
Capsicum-1 small(Chopped in strips)<br />
Bay leaves-1 leaf<br />
Ginger-garlic paste-11/2 tbsp<br />
Turmeric powder-1/2 tbsp<br />
Kashmiri chili powder-1 tbsp<br />
Coriander Powder-1 tbsp<br />
Garam Masala-2 tsp<br />
Pepper Powder-1/2 tsp<br />
Chat Masala- 1/2 tsp<br />
Amchoor- 1/2 tsp<br />
Cumin seeds-1 tsp<br />
Coriander seeds-1/2 tsp<br />
Vegetable Oil-1 tbsp approx.<br />
Salt to taste<br />
Kasuri Methi leaves-a generous pinch<br />
Coriander leaves for garnish<br />
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Method of preparation:<br />
1. Clean the potatoes,peel them and cut to cubes of medium size. Boil water and cook the potatoes till they are fork tender.Drain and set aside.<br />
2. Heat oil in a pan, add cumin,bay leaf and coriander seeds and fry for a second. Add ginger garlic paste and onions and fry till it turns translucent.<br />
3. Add turmeric powder, chili powder and coriander powder and mix well for few minutes.<br />
4. Add the chopped tomatoes, pepper and salt and cook till it turns soft and holds the shape.<br />
5. Add the chopped capsicum and mix well and cook for few minutes. Then add the potatoes and mix well. Cook closed for few minutes say 4 to 5 minutes. Add about 3 to 4 tbsp of water if the mixture is too dry and starts sticking to pan. Cook till the flavors mix. Check for spices and salt in the recipe.<br />
6. Once done add the methi leaves and cook for a minute. See that there is no water in the mixture. Add the chaat masala, amchoor powder and coriander leaves and mix well.<br />
7. Serve warm rolled in chapathi, tortilla, naan or as a side.<br />
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<span style="color: #990000;">Carrot Onion Coleslaw:</span><br />
Baby cut Carrots-4 nos(sliced to thin strips)<br />
Onion-1/4 of 1(sliced to thin strips)<br />
Green chili-1 no(sliced to thin strips)<br />
Salt a pinch<br />
Lemon juice-1 to 2 tsp<br />
<br />
1. Mix all the ingerdients and set aside.<br />
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<span style="color: #990000;">Mint Yogurt:</span><br />
Mint Leaves:2 to 3 stems<br />
Yogurt thick: 3 to 4 tbsp<br />
Salt a pinch.<br />
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1. Chop the mint leaves very fine and mix with yogurt and salt.<br />
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<span style="color: #990000;">Chapathis:</span><br />
Wheat flour-2 cups<br />
Salt-1/2 tsp<br />
Olive oil/ghee/vegetable oil-1 tsp<br />
Warm Water-1/4 to 1/2 cup(use more if needed)<br />
<br />
1. In a bowl mix wheat flour, salt, olive oil, and water little by little by hand to form a pliable dough.<br />
2. Keep the dough closed with a lid for 5 minutes.<br />
3. Make the dough to small lemon sized balls.Dust the balls in all purpose flour or wheat flour to avoid sticking to the rolling pin.<br />
4. Roll the dough using a rolling pin to a circle of 7 to 8 cm. Dust in between if necessary.<br />
5. Heat a griddle on medium heat and then add the rolled chapathis and cook on both sides by turning it till you see small brown spots on both sides.<br />
6. You can apply little ghee/oil while taking it off the heat. You can completely skip this too.<br />
7. Keep the chapathis in a casserol or hot pot lined with aluminium foil. Once done completely with cooking wrap the chapathis completely with foil and then close the casserol. This keeps the chapathis soft for long time.<br />
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<span style="color: #990000;">To make rolls:</span><br />
1. Take a warm chapathi and keep little potato masala on the center.<br />
2. Add little coleslaw on top of it and then add little mint yogurt on top.<br />
3. Roll the chapathis and enjoy.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com16tag:blogger.com,1999:blog-6892746283322995228.post-22543131020805568432013-12-30T22:46:00.000-08:002013-12-30T22:46:06.940-08:00Baked Mini Cake DoughnutsWishing everyone a very Happy New Year...Ending the year with a sweet note..<br />
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Cake flour-11/4 cups<br />
Granulated Sugar-1/2 cup<br />
Baking Powder-11/4 tsp<br />
Salt-3/4 tsp<br />
Buttermilk-1/2 cup<br />
Egg-1 no(lightly beaten)<br />
Butter-11/2 tbsp(melted)<br />
<br />
Method of preparation:<br />
1. Preheat oven to 425F.Spray doughnut pan with nonstick cooking spray.<br />
2. In a large bowl, sift together flour,salt,baking powder,sugar. Add buttermilk, egg and butter and stir until just combined.<br />
3. Fill each doughnut cup approximately half full.<br />
4. Bake for 4 to 6 minutes or until top springs back when touched.<br />
5. Let cool in pan for 4 to 5 minutes before removing. Apply glaze on them and enjoy.<br />
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For Vanilla Glaze:<br />
Confectioners Sugar-1/2 cup<br />
Milk/heavy cream-1/2 tbsp<br />
Vanilla extract-1/4 tsp<br />
<br />
In a bowl stir together sugar, milk/ heavy cream and vanilla until sugar gets completely dissolved. Use immediately as glaze.<br />
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For Nutella Glaze:<br />
Nutella- 1/2 cup<br />
Heavy Cream-1 tbsp(add more acc. to the consistency)<br />
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In a bowl stir together nutella and milk/ heavy cream till you get the right consistency. Use immediately as glaze<br />
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Notes:<br />
1. To make one cup cake flour: for 1 cup of all purpose flour remove 2 tbsp of flour and replace the 2 tbsp with corn starch. Sift thrice before using.<br />
2. To make buttermilk for 1 cup: Add 1 tbsp lemon juice or normal vinegar and then add milk for remaining portion.Stir and set aside for 5 to 10 mins.<br />
3. For glaze add more milk or cream according to the consistency you need.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com12tag:blogger.com,1999:blog-6892746283322995228.post-30255913161410885632013-12-23T13:55:00.000-08:002013-12-23T13:55:06.794-08:00Snowball cookiesIts just one day more for christmas and everyone would be looking for spending the time with family and friends with loads of yummy food and happy talks and sure a big list prepared for Santa..Same is the case here..:) Thought of baking some cookies which did not need much effort and were equally yummy..and finally ended up with these...Go ahead and try them...<br />
<span style="color: #990000;">Wishing all my readers and friends a very Happy Christmas and Holidays....</span><br />
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All purpose flour- 1 cup<br />
Unsalted Butter-1/2 cup<br />
Salt-1/8 tsp<br />
Confectioners sugar-1/4 cup and about 1/4 cup for coating.<br />
Vanilla essence-1 tsp<br />
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Method Of Preparation:<br />
1. Preheat oven to 350 F.<br />
2. In a medium bowl beat butter and salt until soft and fluffy.<br />
3. Mix in sugar and vanilla. Add the flour to the butter mixture till its just combined.<br />
4. Form the dough to 1" balls and place on an ungreased baking sheet.<br />
5. Bake cookies for 12 to 15 minutes till its light brown at bottom.<br />
6. Remove from oven and cool on baking sheet for 3 minutes.<br />
7. Then rolls the cookies in sugar. Store them once completely cooled.<br />
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Notes:<br />
1. You get about 15 to 18 cookies of the above size.<br />
2. The cookies needs to be rolled twice in sugar. Once when warm and then after cooling.<br />
3. Do not remove the cookies before its cooled a bit. Its very soft and tends to break with slightest pressure.<br />
4. These are mildly sweet so rolling them twice in sugar makes it just the perfect sweetness.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com12tag:blogger.com,1999:blog-6892746283322995228.post-17232273645371417102013-12-18T23:25:00.001-08:002013-12-18T23:25:34.446-08:00Pasta Peas SoupWhen life takes you through a roller coaster you have no time to see to your sides, as you are too busy looking at the ups and downs about to come in front of you....Saying those words I would love to move on with my soup recipe after a break of more than six to seven months.....<br />
This soup is filled with colours, textures and spices and it makes a perfectly filling lunch/dinner. <br />
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Carrot- 2(chopped)<br />
Celery- 2 sticks(chopped)<br />
Dried Green peas- 3tbsp(cooked)<br />
Onion-1/2 of small one.(chopped)<br />
Garlic-1 or 2 cloves(chopped fine)<br />
Tomatoes-3 nos(Pureed)<br />
Tomato-1 (Chopped to pieces)<br />
Water- 3 to 31/2cups<br />
Pasta-1/4 cup(cooked)<br />
Oregano- 1 tsp<br />
Olive oil-2 tsp<br />
Chilli flakes-1 tsp<br />
parsley-1tsp(chopped)<br />
Salt to taste<br />
Pepper to taste<br />
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Method of preparation:<br />
1. Heat oil in a deep vessel and add the chilli flakes and oregano to it. Add ingredients from carrot through garlic into it and then cook covered for 3 to 4 mins.<br />
2. Add tomato pieces into this along with pinch of salt and pepper. Add the tomato puree along with water into it and boil it till ra taste goes for 5 minutes on medium low heat.<br />
3. Once boiled add pasta and cooked green peas into it and continue cooking for 5 more minutes.<br />
4. Season with salt, pepper and parsley. Turn off the heat.Serve warm.<br />
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Notes:<br />
1. Cook pasta according to package instructions till al dente. Add little salt while cooking. Drain and set aside.<br />
2. You can use chick pea instead of green peas.<br />
3. I used the dry green peas and thus cooked it till soft before using.<br />
4. Amount of peas and pasta can be increased or decreased.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com11tag:blogger.com,1999:blog-6892746283322995228.post-7489807709356610142013-05-23T00:00:00.000-07:002013-12-23T16:25:08.284-08:00Chocolate Covered Coconut MacaroonsIts almost a month that I posted anything here or been active on facebook. I am held up in packing and is extremely busy. Will be away for another month too. Thanks for all the messages :). For time being we can see the yummy post that I had prepared for a friend. <br />
Sireesha Puppala from <a href="http://www.sirisfood.com/">Siris Food</a> is a person most of you are familiar with. For me she is a cute bubbly girl with full of energy...We got to meet virtually through fb and then I have always enjoyed her clicks and drooled seeing the delicious food prepared by her..You will find a wide variety of recipes in her space and I say once you are there, you will be lost in that wonderful world of treats. She had approached me long time back for the guest post and I accepted it. As many things came to front in my life, I almost lost track of the date that I had committed. Then I suddenly remembered it and send her an email saying that it will be done soon but that soon took a little long...:)<br />
Coming to the recipe, if you are a coconut lover and enjoy its chewiness with a hint of chocolate then this is it...Its from the book "Desserts 4 Today"..I have given it a little twist by adding cardamom powder. If you don't want you can just leave it. If you are someone who doesn't like chocolate,<strike> I never thought there will be someone like that until I met my husband..;)</strike> you can skip it and enjoy..<br />
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Do visit <a href="http://www.sirisfood.com/2013/05/chocolate-macaroons-recipe.html#ixzz2oLYxClkq">here</a> to check how these simple and delicious macaroons are made...</div>
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com21tag:blogger.com,1999:blog-6892746283322995228.post-50056739985798719502013-04-24T07:33:00.001-07:002013-04-24T07:33:27.918-07:00Torcettini di Saint VincentThis month Aparna decided to bake yeasted cookies by "<a href="https://www.facebook.com/groups/387162251378640/">We knead to bake</a>" group. These are soft as well as slightly crispy cookies coated in sugar. The recipe is adapted from A Baker's Tour by Nick Malgieri.<br />
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Warm Water-1/2 cup(about 110F)<br />
Active Dry Yeast-11/4 tsp(Instant Yeast-1 tsp)<br />
All-purpose flour-11/2 cups<br />
Salt-1/4 tsp<br />
Lemon Zest-1 tsp<br />
Unsalted Butter-40gms(cold and cut to small pieces)<br />
Sugar-1/3 cup(for rolling the cookies)<br />
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Preparation:<br />
1. Dissolve yeast in warm water and set aside.<br />
2. In a large bowl mix the flour and salt for couple of times. Add butter pieces and mix until the flour- butter mixture looks powdery.Add lemon zest to this and mix.<br />
3. Add yeast mixture and mix till everything comes together as a ball.Do not over process/knead.<br />
4. Place the dough in a oiled bowl,see that the dough is well coated in oil.Cover the bowl, and let the dough rise quite a bit.<br />
5. The dough looks puffy after an hour or so. When you pinch off a bit from top you can see the interior looks like honeycomb.<br />
6. Press down the dough and deflate it, wrap it in cling film and refrigerate it for atleast an hour or up to 24 hours.<br />
7. When ready to bake cookies, Lightly roll the dough into a 6" square. Cut the dough into four strips of equal width using a pizza cutter.<br />
8. Cut each strip to 6 equal pieces, by cutting across, making a total of 24 pieces.<br />
9. Roll each piece into a pencil thick rope about 5" long. Sprinkle little sugar on surface and roll rope on it so sugar crusts the dough uniformly.<br />
10. Form rope into a loop crossing it over before the ends.<br />
11. Place them on parchment lined baking sheets, leaving 11/2" between them. Leave them for about 20 minutes or so till they rise/puff slightly.<br />
12. Bake them at 325F for about 25 minutes, till they are nice golden brown.<br />
13. Cool cookies completely on rack. Store them in air tight containers at room temperature. Makes 24 biscuits.<br />
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Notes:<br />
1. Dry yeast can be replaced with 1 tsp instant yeast.<br />
2. To make chocolate torcettini, replace 2 tbsp all purpose flour with 2 tbsp cocoa powder and lemon zest by orange zest. You can add 1/2 tsp instant coffee powder to the flour.<br />
3. Do not knead the dough too much.<br />
4. While making torcettini cutting the dough to 24 pieces is not really needed. Its to get 24 equal shaped dough bits.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com35tag:blogger.com,1999:blog-6892746283322995228.post-28726774127749357392013-04-15T16:15:00.000-07:002013-04-15T16:15:57.639-07:00Mango CheeseCakeWith dark fluffy clouds, fierce winds and occasional snows my part of world is still in the clutches of winter...Everyday sun tries to make an effort to shine high and bright but immediately it is attacked by cold and dark clouds that it goes unnoticed. With all these dull stuffs happening here I was eager to bring in some sunshine to the hearts of my loved ones. It was at that time Baking partners group decided to bake cheesecake and this bright and summery cheesecake was in there. Immediately seeing mango I fell for them and decided to go for it. It was all perfect, delicious and an eye catchy stuff and very easy to put together with no baking included. This recipe was suggested by <a href="http://tastycurryleaf.blogspot.com/">Sweatha</a> adapted from <a href="http://www.divinetaste.com/archives/mango-cheesecake/">Divine Taste</a>. Now lets move on to the recipe...<br />
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<br />
<i><b>For Crust:</b></i><br />
Digestive biscuits/any plain sweet biscuits-11/2 cups(160 gms, crushed)<br />
Butter-1/2 cup(100 gms, chopped)<br />
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<i><b>For Filling:</b></i><br />
Fine sugar/powdered sugar-1 cup(160gms, add more if needed)<br />
Thick full fat yogurt-3 cups(800gms)<br />
Paneer Cheese-2 cups(400gms)<br />
Water-11/2 cups(375ml)<br />
Agar Agar/china grass-15 gms<br />
Mangoes-2 nos/1 cup(peeled, chopped, pureed)<br />
Pure Vanilla Extract-1 tsp<br />
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<i><b>For Mango Glaze:</b></i><br />
Mango-1 nos/1/2 cup(peeled, chopped, pureed)<br />
Water-2 tbsp<br />
Sugar-2 tbsp<br />
Lime Juice-1 tbsp<br />
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<b><i>Method of preparation:</i></b><br />
Preparing thick yogurt:<br />
1. Place the yogurt in a cheesecloth and let drain to a colander overnight. The quantity will reduce to half (400 gms or 11/2 cup)next day.<br />
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<b><i>Preparing Crust:</i></b><br />
1. Place the biscuits in a zip lock bag and crush it to powder using a rolling pin.<br />
2. Add this powder and the cubed butter into the food processor and process till the mixture is well mixed.<br />
3. Remove the mixture and press it on to a 8"/9" springform pan.<br />
4. Chill in freezer for 15 minutes or in refrigerator for half an hour.<br />
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<b><i>Prepare Filling:</i></b><br />
1. Break and soak the china grass in 11/2 cup water for 10 minutes until it becomes soft.<br />
2. In a food processor blend the paneer and thick yogurt to smooth and creamy mixture. Transfer to a bowl.<br />
3. Heat mango puree in a saucepan over medium heat. Do not allow it to boil.<br />
4. In another pan, place the china grass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.<br />
5. Once the china grass melts completely, pour the hot china grass mixture into hot mango puree, stirring all the while.<br />
6. Slowly add mango mixture into yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.<br />
7. Pour this mixture over the prepared crust, level with a spoon and chill in refrigerator for 3 to 4 hours.<br />
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<b><i>For mango glaze:</i></b><br />
1. Place all ingredients for glaze in a pan and cook over medium heat.<br />
2. When it begins to boil, reduce heat and cook for 3 to 4 minutes more. Let it cool to room temperature.<br />
3. Spread it on cheesecake with spoon.<br />
4. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it.<br />
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<b><i>Notes:</i></b><br />
1. You can use cottage cheese instead of paneer. In that case let the water drain completely before using. The cheese should be dry to get a perfectly set cheesecake.<br />
2. Blend the paneer to puree here.<br />
3. China grass should be completely melted to set properly. Do it on low heat.<br />
4. Break the strands of china grass to small pieces before soaking it.<br />
5. While mixing the china grass mixture let both the liquids used to mix be hot, so that it sets properly.<br />
6. If china grass sets before u mix to another mixture, then reheat till it melts completely.<br />
7. The sugar mentioned here is just sweet. If you have a sweet tooth then add about 1/4 to half cup more. Applies if your mangoes are sour too. Taste the mixture to check it before setting.<br />
8. You can use the mixer to powder the biscuits too.<br />
9. You can make the cheesecake as individual servings too.<br />
10. I have used graham crackers for the base.<br />
11. I used 9" springform pan.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com58tag:blogger.com,1999:blog-6892746283322995228.post-5937742627131142492013-04-12T11:19:00.000-07:002013-04-16T20:26:02.356-07:00Chutney Podi/Chutney powderChutney podi using coconut is something I have never tried or I should say that Idli podi is the only one I have ever done. When Nagalakshmi said this <a href="http://www.cookingandme.com/2013/03/chutney-powder-chutney-podi-recipe.html">recipe</a> for cook along in <a href="https://www.facebook.com/groups/keralakitchen">Kerala Kitchen</a> I was eager to try it out and glad that I could make it. We have been using it with rice, breakfast till now and it goes very well with the spicy and very slight(barely noticeable) tangy taste. If you are planning to try this you might want to reduce spice if planning to feed kids. I used store bought coconut powder to prepare it and it tasted real good. The time required to make it was less as the coconut powder was dry. Go ahead and try this.<br />
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Coconut-2 cups(grated/dry grated powder)<br />
Dry red chilies-10 nos(add more or less according to preference)<br />
Ginger-2" piece(sliced)<br />
Curry leaves-3 strands<br />
Urad dal-2 tsp<br />
Black pepper-1 tsp<br />
Shallots-1/2 cup(sliced)<br />
Asafoetida-1/2 tsp<br />
Tamarind- Small piece<br />
Salt- 2 tsp<br />
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Method of preparation:<br />
1. Heat a pan on low heat and fry the coconut,dry chili,ginger,curry leaves, urad dal, black pepper,shallots till coconut turns brown.<br />
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2. When done turn off heat and add asafoetida, salt and tamarind and give a stir. Set aside to cool.<br />
3. When cooled, grind this to fine/coarse powder and store in a airtight container.<br />
4. Serve as side for rice,dosas,idlis.<br />
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Notes:<br />
1. See that you don't burn the coconut powder instead of browning.<br />
2. Add dry chili as needed for heat.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com31tag:blogger.com,1999:blog-6892746283322995228.post-9946791508938849822013-04-11T09:49:00.000-07:002013-04-11T09:49:03.189-07:00Soya Chunk Masala Curry using Coconut milkI never liked soya chunks as a kid and even my initial experiments with them were a disaster. As time went I kind of understood that it is my not so good way of cooking that ruined its taste. Then I started frying it with spices...ummm that was immediately accepted by my family. Then I started to experiment with them so much that we enjoy them in all forms these days.Here is how they can be prepared to a delicious curry using coconut milk.<br />
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Soya chunks-1 cup<br />
Onion-1 small(chopped to small pieces)<br />
Green chili-2 nos<br />
Tomato-1 medium(chopped to small pieces)<br />
Turmeric-1/2 tsp<br />
Chili powder- 1/2 tsp<br />
Coriander powder-1 tbsp approx.<br />
Salt to taste<br />
Meat Masala-1/2 tsp<br />
Oil-2 tsp<br />
Garlic-2 cloves(crushed)<br />
Coconut milk-1/4 cup<br />
Coriander leaves for garnish.(finely chopped)<br />
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Method of preparation:<br />
1. Boil some water in a pan and add the soya chunks into it. Once they swell completely, turn off the heat and drain the water.<br />
2. Squeeze maximum amount of water from the soya chunks by pressing it. Set aside.<br />
3. Heat oil in a pan and add the crushed garlic. Fry for a second and add the onion into it.<br />
4. Fry till onions turn translucent and light golden. Add green chili and mix well.<br />
5. Add the tomatoes into it and mix well. Wait till tomatoes turn slightly mushy and then add the chili,coriander,meat masala,turmeric powders into it and mix.<br />
6. After few seconds, add the soya chunks and mix.<br />
7. Then add about 2 cups of water,salt and cook on medium heat for 5 to 6 minutes, increase heat to medium and cook for 3 minutes..<br />
8. Then add the coconut milk and cook on low till it simmers and starts to boil. You can boil it for a minute and then turn off the heat.<br />
9.Add coriander leaves and serve with rice. <br />
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Notes:<br />
1. Maximum water should be removed from the soya chunks before putting it to gravy.Else it wont absorb much spices and flavor and will be bland.<br />
2. Cook for good time in the flavorful spice gravy, so that its absorbed by soya chuks.<br />
3. Add more chili powder if needed. This is on low spice level with above mentioned amount.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com38tag:blogger.com,1999:blog-6892746283322995228.post-60270950781056362972013-04-05T08:06:00.000-07:002013-04-05T08:08:03.361-07:00Parippu Vada/Lentil FrittersSome snacks holds tons of memories in it..This is one such thing..Its been the part of so many wonderful years of train travel's that I cherish..These are easy to prepare and delicious to munch on..<br />
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Chana Dal-1/4 cup<br />
Toor dal-1/4 cup<br />
Fennel Seeds-1/4 tsp<br />
Pearl Onion-4 nos<br />
Green chili-2 nos<br />
Asafoetida-2 pinch<br />
Ginger-1 tsp finely chopped.<br />
Curry Leaves-1 sprig<br />
Salt to taste<br />
Oil to fry.<br />
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Method of Preparation:<br />
1. Soak chana dal and toor dal for min. 3 hours. Wash and drain the water.<br />
2. Set aside about 2 tbsp of dal and then grind the remaining to coarse pieces along with pearl onions, chilli, ginger, fennel, curry leaves, asafoetida and salt.<br />
3. See that the dal is just pulsed to bits and not to paste.<br />
4. Transfer to a clean dry bowl, add the 2 tbsp of dal and check for seasoning.<br />
5. Heat oil in a wok.Take a small round ball of dough and lightly press between the palm to flatten it.<br />
6. Deep fry in medium low heat so that the inside gets cooked and outer covering is crispy and browned.<br />
7. Serve hot with tea.<br />
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Notes:<br />
1. You can grind the lentils and then crush the other ingredients and mix it separately instead of grinding/pulsing together.<br />
2. Shape them according to how you want them, If you need crispy vadas make them thin discs, else thicker ones.<br />
3. The oil should be on medium heat, if too hot they will turn dark and wont be cooked inside.<br />
<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com37tag:blogger.com,1999:blog-6892746283322995228.post-86440468135335152172013-04-02T09:08:00.000-07:002013-04-02T09:08:41.365-07:00RasmalaiHope everyone had a great start for the month April and are looking forward for another beautiful month. Here this part of world is still cold and windy though I see a small change in the ice that covered the lake...hmmm ya its slightly melting giving way to the hidden water to reflect the sky...To boost up the mood with climate made some sweet treat and ya sweet does wonders..:)<br />
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<a href="http://funwidfud.blogspot.com/2011/07/rasgulla.html">Rasgullas</a>-10 nos(I made at home)<br />
Sugar syrup of rasgullas-3/4 cup<br />
Milk-2 1/2 cup<br />
Milk maid/condensed milk-2 tbsp(optional)<br />
Saffron- a pinch mixed with warm milk.<br />
cardamom seeds-1/4 tsp(crushed)<br />
Pista-2 tbsp<br />
Nuts for garnish(I used pistas)<br />
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Method of Preparation:<br />
1. Squeeze the liquid out of rasgulla and flatten it a bit while squeezing. Set aside.<br />
2. Boil milk with condensed milk(if using) and cook it till it turns thick and to half. Then add sugar syrup and cook for some more time say about 15 minutes.<br />
3. Add the nuts, saffron,cardamom and cook for few more minutes.<br />
4. Add the flattened rasgullas to it and cook for 5 more minutes on low so that it absorbs the milk mixture.<br />
5. Turn off the heat and chill the mixture and serve with additional nuts.<br />
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Notes:<br />
1. You can increase the amount of condensed milk and reduce the sugar syrup. This helps the milk to thicken fast and reduces the cooking time.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com36tag:blogger.com,1999:blog-6892746283322995228.post-7022860886311128562013-03-30T20:50:00.001-07:002013-03-30T20:50:18.310-07:00Hot Cross BunsHappy Easter to everyone who celebrate...Here is some hot cross buns..:) Everytime I studied the rhymes" Hot cross buns" I have wondered how these buns were.. Finally I baked my own batch of hot cross buns by replacing egg with flax seeds and using raisins and cardamom as flavors..Here is the recipe<br />
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All purpose Flour-3 cups<br />
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Active dry yeast-2 tsp</div>
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Milk-1 cup(lukewarm)</div>
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Honey-1/4 cup</div>
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Salt-1 tsp</div>
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Flax seed powder-1 tbsp</div>
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Hot Water-3 tbsp</div>
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Cardamom-1tsp(seeds lightly crushed)</div>
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Raisins-1/2 cup(golden and dark mixture)</div>
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Egg wash/Milk wash<br />
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Method of preparation:</div>
<div>
1.In a bowl mix yeast and milk and set to foam for 5 minutes.<br />
2. Mix flax seed powder and hot water and let sit for few minutes. It will turn thick by that time. If it doesn't then heat this mixture till it turns thick and resembles egg white in texture. Let cool for some time.</div>
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3. Add honey, salt and flax mixture and stir until everything mixes.</div>
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4. Add the cardamom and raisins and mix well.</div>
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5. Add flour to this mixture and knead to a soft and elastic dough about 8 to 10 minutes. The dough is sticky at beginning but turns soft and elastic as you knead it. Add little extra flour if really needed approx 1 hour for me..</div>
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6. Transfer the dough to lightly oiled bowl and set aside to double in size. </div>
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7. Punch the dough and shape them to 12 round balls/ rolls and set on a baking tray to rise for another 25 minutes.</div>
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8. Preheat oven to 400F. Egg/milk wash the rolls and bake for about 10 to 15 minutes or till lightly browned.</div>
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9. Allow to cool.Apply icing and serve.<br />
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For Icing:<br />
Confectioners sugar-1/2 cup<br />
Cream-1 tbsp</div>
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1. Mix the cream and powdered sugar to smooth paste. </div>
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2. Once rolls cool completely, use a piping bag to mark the cross on the buns. You can do it with a tsp too.</div>
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Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com21tag:blogger.com,1999:blog-6892746283322995228.post-44120065073389045092013-03-27T19:33:00.000-07:002014-02-17T12:46:47.387-08:00Cocoa Brownies with Walnut and Brown Butter<br />
When Abraham Chacko approached me to write a guest post for his space I was very happy to do it and accepted it without second thought said yes. He had given me enough time and wanted it only by the end of march. As many of you know me..I am the last minute person..No matter how much time I get..ok sometimes I do start early but then there will be something that holds me till the last minute..I guess that is how I am programmed by God..Now I don't want to rewrite it..;)..So here too I started with one recipe and finally ended here after editing the pics and knowing that they were horrible...Guess these are tolerable..:)<br />
As the many other friends I have got in fb, he is one among them. Quite an interesting guy with loads of talent. He has a great collection of recipes and a very cute family with two adorable daughters and an all in all great wife Susan..:). <a href="http://chackoskitchen.com/">Chacko's Kitchen</a> is the place where you find their effort..If you have never been there do visit it..<br />
Here is the small treat that I have prepared for them from <a href="http://www.oprah.com/food/Cocoa-Brownies-with-Walnuts-and-Brown-Butter-Recipe">here</a>...This is a perfect fudgy brownie with a crunch of nuts perfect to have with milk. Here instead of butter, brown butter is used and it does taste great. Mixing and making them is quite easy though do not over bake them. Do visit <a href="http://chackoskitchen.com/2013/03/perfect-fudge-brownie/">here</a> for the recipe..:)<br />
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Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com38tag:blogger.com,1999:blog-6892746283322995228.post-62120475374590246782013-03-24T08:02:00.002-07:002013-03-24T08:02:51.788-07:00Hokkaido Milk Bread with Tangzong(Eggless)<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">This time </span><a href="http://www.mydiversekitchen.com/2013/03/we-knead-to-bake-3-hokkaido-milk-bread.html">Aparna</a><span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;"> gave us the detailed recipe to bake Hokkaido Milk bread.They are soft white breads which gets its texture from the use of Tangzhong. This month I have been baking a lot of bread using this method as a part of another baking group too. As I have done the loaf already <a href="http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html">here</a> I have tried some shapes.Original recipe is from </span><span style="font-family: Corsiva;"><span style="font-size: 17px; line-height: 21.8125px;">65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from <a href="http://kirbiecravings.com/">here</a>.</span></span><br />
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For Tazgzhong(Flour-Water Roux):<br />
All purpose flour-1/3 cup<br />
Milk-1/2 cup<br />
Water-1/2 cup<br />
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For Dough:<br />
All purpose flour-21/2 cups<br />
Sugar-3 tbsp<br />
Salt-1 tsp<br />
Powdered milk-2 tbsp<br />
Instant dried yeast-2 tsp<br />
Milk-1/2 cup+1/4 cup(extra if needed)<br />
Cream-1/8 cup(25% fat)<br />
Tangzhong-1/3 cup(use half tangzhong from above)<br />
Salt-1/4 tsp<br />
Unsalted Butter-25 gm(cut to small pieces, softened at room temp)<br />
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Method:<br />
The Tangzhong:<br />
1. Whisk he flour, water and milk in a saucepan until smooth and there are no lumps.<br />
2. Place saucepan over medium heat, let the roux cook till it starts thickening.<br />
3. Keep stirring constantly so no lumps form and the roux is smooth.<br />
4. Cook the roux till it reaches 150F(65C) or until you see lines forming in roux as you stir/whisk.Take pan off the heat at this point.<br />
5. Let it cool completely before using it for baking.<br />
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To make bread:<br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">1. Combine all dry ingredients in a bowl, mix together, make a well in center and set aside.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">2. whisk cream, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">3. Knead the dough into a ball shape and keep it in a greased bowl covered with a kitchen towel to proof till its doubled in size, about 45 minutes or more depending on the weather.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">4. Transfer it to a clean surface to shape it.This recipe makes <a href="http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html">one loaf</a>(9"X 5"), 2 small loaves(6"X4"), or 1 small 6"X4" loaf and 6 small rolls, or can shape it to rolls or different shapes..</span><span style="background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;"> Deflate and divide the dough</span><span style="background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;"> .</span><span style="background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;">Preheat the oven to 325F.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">I made a tortoise,2 flowers and six small rolls.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;"><br /></span>
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">To make tortoise:</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">5. To start with tortoise first take ball of dough and shape it into a smooth ball.Shape a head and four limbs from smaller pieces of dough.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">6. To make shell take a small piece of dough make a thin round(1/8" thick) and mark with a knife. </span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">7. The marks should be deep but don't cut through. Wet the under side of dough with milk or water and stick it on back of your tortoise.</span><span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;"> </span><br />
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<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;"><br /></span>
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">To make flower:</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">8. Take two small rolls of equal size. Stretch them to sticks about 3/4 to 1 inch thickness.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">9. Take two sticks and make spirals with them. Pinch the ends after making a small round.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">10. Now take a small ball that fits in center of round and brush it with little milk on the sides and place it in the center.</span><br />
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<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;"><br /></span>
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">To make rolls:</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">11. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">12. Now roll the unfolded edges again to form a small rectangle and then make it to a roll and pinch the edges to seal well. Keep the roll in the muffin pan and continue with the other dough ball.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">Notes: You can stuff the rolls with sweet or savory fillings.</span><br />
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<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">13. Set it aside covered with a kitchen towel to proof for 45 minutes or till it reaches to 3/4th of the tin.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">14. Apply a layer of egg wash to the dough and bake it in the preheated oven for 35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.</span><br />
<span style="background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;">15. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use. This stays fresh even the next day.</span><br />
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Done by:<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com38tag:blogger.com,1999:blog-6892746283322995228.post-49465079144523693832013-03-20T09:48:00.000-07:002013-03-20T09:48:31.867-07:00Spaghetti Stir FryBeing a mom is very special, but is there any mom out there who doesn't think - hope I was all alone doing it or who doesn't want to spend a day all free not thinking of anything, not thinking that my kid is pulling this or is putting himself here or there or is too quite..I know all moms do that..and everyone would eagerly be looking for some time to be free..Hmm I do and finally I got 2 days a week free from the past month..Initial few days went in my thoughts whether he will adjust there and how is he going to manage without me..I was all sad then..then few days he din't go because of cold and now we both are doing fine..No more tears to mama and baby.:) And all this has happened in 8 days..Yes he is a playschool going kid now and mama planning to maximum utilize that time..;)<br />
Now my hubby comes home for lunch and God I have always felt to tell him that he can have food from office for those 2 days of week...Don't you think its a good idea as I don't want to spend time preparing food..Hmm need to put that idea on plate sometime soon..<br />
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Off to the recipe..This is one I made on one such days...Its easy to put together...<br />
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Whole wheat thin Spaghetti -11/2 cups cooked<br />
Carrots-1 big/6 baby cut(I used purple and orange ones, cut lengthwise to thin sticks)<br />
Green beans-10 nos(cut lengthwise)<br />
Cabbage-1/4 cup(Used purple ones, finely cut lengthwise)<br />
Capsicum-1/2 of big one(cut lengthwise)<br />
Onion-1/2 of small one(thinly sliced)<br />
Garlic-1 tsp(minced)<br />
Ginger-1 tsp(minced)<br />
Soya Sauce-1 tsp<br />
Red Chilly Sauce-1 tsp<br />
Tomato Ketchup-1/2 tsp<br />
Vinegar-1/4 tsp<br />
Olive oil-2 tsp<br />
Spring Onion-2 tsp(chopped)<br />
Salt and pepper to taste<br />
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Method of preparation:<br />
1. Cook the noodles as in the package. Drain, Wash with cold water and set aside.<br />
2. Heat oil in a wok.Add the minced ginger and garlic and fry for a second.Then add onions and saute for 2 to 3 minutes.<br />
3. Then add veggies,pepper and saute it well. Add the sauces and salt on medium high flame and mix well.<br />
4. Then add the coked noodles and mix well. Do not overdo it or you will end up breaking the noodles.<br />
5. Add the vinegar to this along with spring onion. Mix well on high heat and serve warm.<br />
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<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com32tag:blogger.com,1999:blog-6892746283322995228.post-72180606820804552092013-03-15T15:38:00.000-07:002013-03-15T15:46:15.793-07:00White Bread using Tangzhong MethodBaking a bread and then enjoying the fruit of your work is the best thing to do..And if the bread turns super soft and delicious then you can sing along about it..:) This time Baking Partners group came up with baking bread using either Asian method-Tangzhong or the Scandinavian method. I went with the Tangzhong method where in one part of flour is heated to 65C with five part of water. This method yields soft breads. The recipe is from <a href="http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#.UUOFQUeG2Sq">Christine's Recipe </a> and thanks <a href="http://www.zestysouthindiankitchen.com/">Swathi</a> for suggesting it. The bread was super soft and had great texture..Here is how its done..<br />
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Ingredients for tangzhong: </div>
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Bread Flour-1/3 cup/50 gms</div>
Water-1/2 cup<br />
Milk-1/2 cup<br />
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Ingredients for bread:<br />
Bread flour-21/2 cups/350gms<br />
Caster Sugar-3 tbsp+2 tsp/55 gms<br />
Salt-1 tsp/5gm<br />
Egg-1 large/56gm<br />
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)<br />
Milk-1/2 cup/125ml<br />
Tangzhong-120 gm<br />
Instant Yeast- 2 tsp/5 to 6 gm<br />
Butter-3 tbsp/30gm(softened)<br />
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Method of Preparation:<br />
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly to avoid burning or sticking. The mixture starts to become thick.<br />
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.<br />
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day.<br />
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Method of making bread:<br />
1. Combine all dry ingredients in a bowl make a well in center and set aside.<br />
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.<br />
3. Knead the dough into a ball shape and keep it in a greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.<br />
4. Transfer it to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F.<br />
5. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.<br />
6. Now roll again to form a small rectangle and then make it to a roll. Keep the roll in the baking pan and continue with the other dough ball.<br />
7. Set it aside covered with a kitchen towel to proof for 40 minutes or till it reaches to 3/4th of the tin.<br />
8. Apply a layer of egg wash to the dough and bake it in the preheated oven for 35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.<br />
9. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PPalqS2nf3c/UUN18UHWQ8I/AAAAAAAAFDI/oxshon_kpAo/s1600/Collages4p.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-PPalqS2nf3c/UUN18UHWQ8I/AAAAAAAAFDI/oxshon_kpAo/s640/Collages4p.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turned them to a simple sandwich.....</td></tr>
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Notes:</div>
1. Tangzhong can be kept fr a day or two in fridge. Do not use it if you see it has turned dark. Top be on safer side use it on the day its made or the next day.<br />
2. You can make this bread into rolls, shape it, fill it.<br />
3. Instead of bread flour you can use all purpose flour.<br />
4. For the half milk half water used in making tangzhong you can use full 1 cup water.<br />
5. Instead of egg wash you can use milk or cream to get brown color, but gloss will not be there.<br />
6. While baking if the top of your bread is browning fast then cover it with a foil.<br />
7. The rise time of dough depends on the area you live.<br />
8. The dough is very sticky.Its a mess when you knead with hand. You have to knead till it is soft and elastic and do not add extra dough. Kneading properly should help to get rid of stickiness.<br />
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For shaping the bread check this <a href="http://www.youtube.com/watch?v=0mvPIMcS7sQ&noredirect=1">link</a>.<br />
<br />Reshmi Maheshhttp://www.blogger.com/profile/04031922006327162890noreply@blogger.com34